Poultry Meat Processing and Quality

Poultry Meat Processing and Quality

1st Edition - June 1, 2004

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  • Editor: G Mead
  • eBook ISBN: 9781855739031

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Description

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

Key Features

  • An essential reference for the entire poultry meat industry
  • Reviews the key issues affecting poultry meat quality in production and processing
  • Extensive analysis of poultry meat safety issues

Readership

Technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

Table of Contents

  • Part 1 Processing: Breeding and quality; Husbandry techniques; Stunning and slaughter; Secondary processing; Processing of turkey, geese, ducks and game birds; Packaging. Part 2 Safety and quality: Shelf life and spoilage; Refrigeration; Other preservation techniques; Controlling microbial hazards; Chemical residues; Treatment and disposal of processing waste; Maintaining meat quality during processing; Measuring quality parameters; Managing safety and quality.

Product details

  • No. of pages: 400
  • Language: English
  • Copyright: © Woodhead Publishing 2004
  • Published: June 1, 2004
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781855739031

About the Editor

G Mead

Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.

Affiliations and Expertise

formerly Royal Veterinary College, UK

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